Mushroom, Apple, and Cranberry Stuffing

When I was thinking about what to make for Thanksgiving, it dawned on me that I haven’t eaten stuffing since I was diagnosed in 2007. Something had to be done.

Luckily I had a great bread base to work with from WOW Gluten Free in Okemos, MI. When I went in it seemed like they were still getting off the ground, and didn’t have a lot of product out. I did get a chocolate chip cookie, which was really tasty.

After a few slices of toast for breakfast, I had about 2/3 of the loaf left for stuffing. It had sat out for a couple of days, so it was at the perfect slightly-stale state it needs to be in.

3. Heat broth (I microwaved for about 2 minutes). While broth is heating, beat eggs and pour over bread to coat.
4. Toss vegetable mixture in with bread/egg mixture. Slowly add in broth, stirring until bread is moist but not soggy.
5. Divide into pans and bake for 20-25 minutes covered in aluminum foil, then an additional 20 minutes uncovered.

6. Eat your Thanksgiving dinner and know that your stuffing is way better than Stouffer’s.